Chocolate pastry puffs (with custard sauce recipe)

Overview

I thought this recipe was pretty good, so I wanted to record it for future use. However, the process of making chocolate puffs was not photographed, so the picture is a photo of the making process of original puffs. However, when explaining the text, I will indicate when to add cocoa powder~ In fact, the making process of chocolate puffs and original puffs are exactly the same, except that a small part of the cake powder in chocolate puffs is replaced by cocoa powder. If you want to make original puffs, you can replace the cocoa powder in the recipe with an equal amount of cake powder.

Tags

• baking
• afternoon tea
• butter
• cake flour
• cocoa powder
• corn starch
• egg yolk
• sugar
• vanilla extract
• whole eggs
• milk
• salt

Ingredients

Steps

1. 1 Make the puff pastry first. Sift the flour and cocoa powder with room temperature softened butter and sugar and mix evenly into a dough.

   

2. 2 Knead the dough into a cylindrical shape. The diameter of the cylinder is about the same as the diameter of the puff or slightly larger than the puff. Wrap it in plastic wrap and place it in the freezer for 10 minutes. Then move it to the freezer for later use. The puff pastry is finished

   

3. 3 Start making the puff body. Sift the flour and cocoa powder

   

4. 4 Beat the eggs

   

5. 5 Mix milk, butter, sugar and salt, heat over medium heat until boiling, then remove from heat

   

6. 6 Quickly add sifted cake flour and cocoa powder

   

7. 7 Stir quickly until uniform and without any particles, continue to heat over low heat, and continue to stir with a harder spatula

   

8. 8 Make sure the dough is cooked through, otherwise the puffs will not rise well. Heat over low heat for about 40 seconds and a thin film will appear on the bottom of the pot. This is the "gelatinization" of the dough, indicating that the dough has been heated to the point. At this time, quickly remove from the heat and transfer it to another container. Excessive heating of the batter will cause separation, and excessive heat will cause clumps. (Because it is difficult to observe the gelatinization process with a non-stick pan, it is not recommended to use it)

   

9. 9 Add 1/4 of the egg liquid into the batter, and use a cutting and mixing technique to mix the eggs and batter evenly

   

10. 10 Add the egg liquid several times and continue to stir until the batter and egg liquid are fully integrated. Each time you add the egg liquid, stir until it is even and stiff before adding the next one

    

11. 11 It’s important to say a few more words here! It directly determines whether the puffs will expand well and whether they will collapse after being baked. Note that the amount of egg liquid given in the recipe is just a reference! Because the amount of water evaporated during the heating process of the batter is not certain, so after heating and cooling, you need to add egg liquid according to the situation to adjust to the appropriate texture. In other words, how much egg liquid you add in this step depends on how much water evaporates during the heating process. Instead of adding all the egg liquid in the formula. When you lift the spatula and the batter forms an inverted triangle, and it falls off in batches about three to four seconds apart, it means it's OK. Too thin or too dry will affect the rise of puffs.

    

12. 12 I didn't use up all three eggs when making the batter this time, and there was about 20g left. Line a baking sheet with oiled paper, put the batter into a piping bag, and use a piping nozzle with a diameter of about 1cm to squeeze out a round batter of about 3cm in diameter on the baking sheet. Leave a certain distance between the batters to prevent them from sticking together after baking. Furthermore, the batter needs to be made immediately after it is ready. The cooled gelatinized batter can easily deteriorate, so be sure to work while it is hot!

    

13. 13 Cut the previously made puff pastry into thin slices and cover it with the squeezed puff batter

    

14. 14 Preheat the oven to 180 degrees in advance, and set the upper and lower heat to 180 degrees for 30-35 minutes. In the picture, the puffs start to expand around 12 minutes. Important reminder, never open the oven door while the puffs are baking, remember!

    

15. 15 The time is up, it’s out~

    

16. 16 Here’s another batch of chocolate eclairs

    

17. 17 Let’s start making the custard sauce. In fact, you should make the sauce first before making the puffs, because the sauce needs to be refrigerated in advance, so that the filling will be delicious when it is cold. You can put this step at the very beginning when making it! Mix the egg yolks and sugar and use an electric whisk to beat until the color is white and slightly expanded

    

18. 18 Sift the cornstarch into the egg yolk batter and beat until smooth and no dry powder

    

19. 19 Add a few drops of vanilla extract to the milk and heat until boiling

    

20. 20 Add 1/4 of the boiling milk to the egg yolk paste, stir quickly for a dozen times, then add the remaining milk and stir evenly

    

21. 21 Pour the milk and egg yolk paste into the pot and continue to heat over low heat

    

22. 22 Change the spatula and stir quickly until the liquid becomes thick and bubbling slightly, then quickly remove from the heat

    

23. 23 Add the butter and place the pan in a basin of cold water, stirring constantly until the butter is melted and incorporated

    

24. 24 Put the prepared custard sauce into a container and cover it with plastic wrap. The plastic wrap should be close to the sauce to prevent moisture from forming on the film, and place it in the refrigerator. If you like the filling to be richer in flavor, you can whip the light cream until it is 60 to 70% distributed and then mix it with the refrigerated custard sauce. I'm afraid of getting fat, so I basically don't add whipped cream every time~

    

25. 25 Add the cooled filling from the bottom of the puff

    

26. 26 Full of fillings, crispy skin, so delicious~